What’s up on Edmonton’s food scene, right now
restaurant buzz
Prepare to dine out during Downtown Dining Week, March 9-18. This event, presented by the Downtown Business Association, gets bigger and better every year, with multi-course menus — two-course lunches, $18, three- course dinners, $30, or an executive dinner priced at $45 — at every sort of restaurant. It’s a great way to check out a new spot or return to an old favourite. Visit edmontondowntown.com to discover all the participating restaurants and menus.
The Calgary breakfast phemon OEB is coming to Edmonton. OEB will open soon in the Kelly Ramsay Building downtown and later in the North 53 space on 124 Street. OEB, helmed by Mauro Martina, has been knocking it out of the park with its large and cheerful menu in Calgary since 2009.
Looking forward to the new look, new menu and new name at Sage at River Cree. Expect barnwood and a whole lotta local provisioning. With Gold Medal Plates champ and exec chef Shane Chartrand at the helm you know it’s going to be good.
Check out the new Buco in Windermere (1249 Windermere Way, sorrentinos.com). Buco features tapas-like bites called assaggini, antipasti, pasta and pizza cooked in a birchwood-fired stone oven. It is the thin Neopolitan-style pizza, which takes experience and precision to get right. Carmelo and Stella Rago opened their first restaurant in Castledowns almost 40 years ago. Now the family (including their four sons) operates several Sorrentino’s restos, caffes and the Bistecca Italian Steakhouse. The first Buco opened in St. Albert in 2015 and the third opens soon in the Epcor Tower. Go Ragos!
After seven years of business Corso 32 (10345 Jasper Avenue, 780-421-4622, corso32.com) is renovating. “We are very excited to reopen with what I think is a more elevated experience for our guests and staff, ” says Daniel Costa.
wine tastings happenings and events
Upcoming tastings at Aligra Wine & Spirits (8882 170 Street, 780- 483-1083, aligrawineandspirits.com): Tuesday, March 20, Mead Demystified, 6:30-9pm, $30/p; Tuesday, April 17, Argentina & Chile – Wines from Both Sides Now, 6:30-9pm, $35/p; Thursday, April 12, Barging in Burgundy Presentation with Wine & Cheese, 7pm, no charge but a reso is required. Visit aligrawineandspirits.com to book.
Love whisky? Don’t miss the Hops & Whisky Fundraiser for Nina Hagerty Centre for the Arts at the Royal Glenora Club (11160 River Valley Road), Friday, March 9. Sample an impressive selection of craft beer and whisky and enjoy delicious food from executive chef Steve Buzak’s crew. There is special VIP Master Class before the main event. Tix: $89+/p, 10 packs, $790. Lexus of Edmonton Master Class, $25, eventbrite.com, or the Nina Hagerty Centre, 780-474-7611.
Visiting Kelowna but no time to travel south? Taste wines from the members of the Okanagan Falls Winery Association (Blue Mountain, Meyer Vineyards, Painted Rock, Pentâge, Synchromesh and 11 others) without leaving Kelowna, Wednesday, April 11, 6:30-9pm at the Hotel Eldorado (500 Cook Street). Tix: $59/p, ofwa.ca.
Taste of Prince Edward Island fundraising dinner for Edmonton CHEFS Junior members, Saturday, March 10, 6pm, at Ernest’s at NAIT (10701 118 Avenue). Enjoy five courses with wine pairings. Tix: $110/p all in, call 780-471-8685 or email twright@nait.ca to reserve.
The Alumni Chefs Popup Series at NAIT gets under way with chef Andrew Fung of Nineteen, Monday, March 5, 5:30-8:30pm. On Monday, March 19, taste Meuwly’s outstanding charcuterie, sausages and preserves, 5:30-8:30pm. Tix: $30, cash bar. Email twright@nait.ca to reserve.
Love beer? Love pork? This dinner will make you very very happy. Alberta Pork’s Swine & Dine with Bench Creek Brewing is at the Royal Glenora Club (11160 River Valley Road) Thursday, March 15, 6:30pm. Enjoy five Bench Creek beers with four courses. Yes, there will be pork belly. Tix: $75/p, eventbrite.com. Book soon, they always sell out quickly.
Cavern Cheese School: A New Take on Pairing Fundamentals, Sunday, March 18, 2-4pm, $75/p+ at Cavern (10169 104 Street, 780-455-1336, thecavern.ca). Stay tuned for the sparkling wine Cavern cheese school in April.
Don’t miss the Culmina dinner at the Workshop Eatery (2003 91 Street SW, 780-705-2205, theworkshopeatery.com) on Thursday, March 22, 6pm, with proprietor Don Triggs. Five exquisite Culmina wines with four courses, by chef/owner Paul Shufelt and crew. Tix: $116.85/p all in, eventbrite.com.
Check out the Prairie on a Plate long table dinner at Chartier (5012 50 Street, Beaumont, 780-737-3633, dinechartier.com) Monday, March 26, 6pm. Chef Steven Brochu creates a four-course dinner highlighting Chartier’s producers. Tix: $75/p+, eventbrite.com.
Eat Alberta is back at NAIT’s Hokanson Centre for Culinary Arts, Sunday, April 29, 10:30am-5:30pm. The one day conference, themed More with Less, features butcher Elyse Chatterton, chef Blair Lebsack, RGE Rd and the pickle maker with all the mojo, Johwanna Alleyne of Mojo Jojo Preserves. Visit eatalberta.ca for all the deets. Tix: $150/p, eventbrite.com.
A Cappella Catering debuts their brand spanking new food truck Curbside by A Capella at the spring sale at Sundance Ski & Snowboard Shop (4745 Gateway Blvd), 10am-5pm, Saturday, April 7. A new ski jacket and a terrific lunch at the same time. How efficient!
cooking classes
Class line-up at the Pan Tree (#550, 220 Lakeland Drive, Sherwood Park, 780-464-4631), Tuesday, March 6, Tortas; Mexican Sandwiches with chef Israel Alvarez; Wednesday, March 7, Vegan Italian with chef Sarah Foster; Tuesday, March 13, Easy Bread Making with chef Richard Toll seasonality of the ingredients and Tuesday, March 27, Knife Skills with chef Richard Toll. Book at thepantree.ca.
The Blue Flame Kitchen has several kids camps (for children 9-12) in March and April. They are half-day classes from 9am-noon and cost $50+/p each. Baking Camp, Thursday, March 1 and Thursday, March 29; Italian Feast, Friday, March 2 and Wednesday, March 28; Mini Pies, Monday, March 26; Mediterranean, Tuesday, March 27. Call 780-420-7282, or visit atcoblueflamekitchen.com to book.
culinary travel
Fascinated by India’s food and culture? Join gregarious and knowledgeable chef Vinod Lohtia on the North India Culinary Tour, October 31-November 13. The tour includes a special Diwali holiday experience. Also included are cooking lessons and demos, tours of old and new Delhi, temples, mosques, bazaars and markets, historic forts, great local restaurants and the Taj Mahal. Visit toureast.com for all the deets.
product news
The Pan Tree (#550, 220 Lakeland Dr. Sherwood Park, thepantree.ca, 780- 464-4631) wants us to know that Le Creuset is launching a new colour called Blueberry with a more indigo tone, which is replacing Marseille. And they have new hours, Thursday 10am-6pm.
Looking for ham for the Easter weekend? Acme Meats (9570 76 Avenue, 780-433-1812, acmemeatmarket.ca) will have both bone-in hams and smaller, rolled boneless hams called nuggets. Best to pre-order by March 23 to make sure you are not disappointed.
Irving’s Farm Fresh (Old Strathcona and Salisbury Farmers Markets, 780- 672-2787, irvingsfarmfresh.com) offers whole, half and quarter bone-in hams, both hickory smoked and unsmoked, which the Brits call a gammon joint. They also offer nuggets. Nicola Irving suggests ordering by March 9 for the best selection, especially if you also want bacon for Easter brunch. How much ham will you need? If it’s a bone-in ham allow ¾ lb per person. For boneless ham allow ½ lb per person. at should also allow for some leftovers for sandwiches. Do keep in mind what Dorothy Parker said: ‘Definition of eternity? Two people and a ham.’